You will need
    • The marinade of tomatoes:
    • 1 kg of meat for barbecue;
    • 0.5 kg of ripe tomatoes;
    • 1 orange;
    • 2 bulbs;
    • fresh herbs;
    • salt
    • pepper.
    • The marinade on mineral water:
    • 1 liter mineral water (carbonated);
    • 1 lemon;
    • 1 kg meat (better beef);
    • 0.5 kg of onions;
    • spices to taste.
    • Citrus marinade:
    • 2 lemon;
    • 2 orange;
    • 2 kg of meat;
    • 1 kg of onions;
    • 50 grams coriander;
    • salt
    • pepper;
    • 2 tablespoons of sugar.
    • Marinade in vinegar:
    • 100 grams of vinegar;
    • 200 g of vegetable oil;
    • 3 kg of meat;
    • 1 kg of onions;
    • spices to taste.
The marinade from the tomatoes. Slice the tomatoes slices and place in an enamel bowl. Mash them with a fork until the consistency of porridge. Onion cut into half rings. Add greenery sprigs. Meat cut into portion pieces and add to the marinade. Pour all the orange juice and spices and mix well. The meat should stand in a cool place at least 8 hours.
The marinade on mineral water. Cut meat into portioned pieces and pour mineral water for 2-3 hours. Onion through a meat grinder. From lemon, squeeze the juice and add with onion to the meat. As spices, use salt, black pepper and a little cardamom. The kebabs need to marinate for 6-8 hours.
The citrus marinade. Squeeze the juice of lemons and oranges, add sugar and stir. Onion cut into half rings, finely chop cilantro. Lay the next layers. At the bottom of enamelware, place a layer of onions, then meat, the cilantro, and pour part of the marinade. Repeat the layers until all the ingredients. Leave the marinade overnight in the refrigerator. Before cooking season meat with coarse salt and black pepper.
Marinade in vinegar. Vegetable oil mix with vinegar and pour the meat, cut into pieces. Onion in a meat grinder and add to the marinade. Spice up barbecue spices and let steep for 2-3 hours.